Butternut Squash Soup for P90x Phase I
- Carbohydrate 17.3095666666667 g
- Cholesterol 0 mg
- Fat 0.21265 g
- Fiber 2.82099999904633 g
- Protein 1.75123333333333 g
- Saturated Fat 0.0308566666666667 g
- Serving Size 1 1 Serving (182g)
- Sodium 160.908333333333 mg
- Sugar 14.4885666676203 g
- Trans Fat 0.108826666666667 g
- Calories 68 calories
Step-by-step
- Combine the shallot and garlic in a non-stick saucepan and cook over low heat until translucent, adding a little water if necessary to prevent scorching.
- Add the squash and chicken broth, and simmer until the squash is soft - about 20 minutes.
- Transfer to a blender or food processor and puree.
- Return the soup to the pan and place over medium heat until heated through.
- Serve.
- If desired, add protein powder just before serving.
Simmering the cubed squash in low-sodium chicken broth for exactly twenty minutes achieves the ideal tenderness required for a smooth puree without overdiluting the natural vegetable sugars. Working with limited counter space or scaling this preparation up or down requires careful attention to vessel capacity and heat distribution. Because butternut squash varies wildly in starch content and moisture levels, adapting this formula successfully depends on understanding a few foundational kitchen adjustments.
- Small two-quart saucepans retain heat efficiently for single portions, but doubling the batch demands a wider four-quart Dutch oven to ensure the squash cubes submerge evenly in the limited half-cup of liquid.
- Pressing the garlic through a fine-metal mincer instead of chopping it coarsely prevents harsh, raw chunks from surviving the short translucent cooking phase with the minced shallots.
- Blending hot liquids creates internal steam pressure that can blow off blender lids, so remove the center cap of the lid and cover it loosely with a folded kitchen towel to vent steam safely while pulsing.
Adjusting protein powder additions requires whisking vigorously off the heat to prevent clumping in the finished puree. Proper refrigeration preserves the blended soup safely in airtight glass containers for up to three days.
